Exodus from hunger

written by Ilene Ross
photography ©Gina Weathersby/kiwi street studios

Like most Jewish holidays, Passover in my house is all about the food. Grandma Bev’s matzo balls are a favorite, and the kids always have a contest to see who can consume the most. Her brisket is to die for as well. I’m fortunate that half of our family is of Greek descent, so we have my Auntie Sophie’s lamb to look forward to. These large, traditional Seder meals are what make holidays so special, but with 8 days of Passover, a girl needs a little nosh. We 513{eats} girls love our sweet treats, so we’re always ready for Passover with a sweet treat to keep us going.  Store these tasty little cookies in an airtight container so their moist, chewy interiors don’t dry out.

Passover Ambrosia Macaroons

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)
1 T Matzo flour
Melted chocolate
Orange zest

Pre-heat the oven to 350 degrees. Line a baking sheet with a Silpat sheet or parchment paper sprayed generously with nonstick spray. In a large bowl, whisk together the egg whites, sugar, and salt until frothy. Whisk in the matzo flour. Using a fork, stir in the coconut until just moistened. Drop batter by small ice cream scoops onto prepared cookie sheets about 2 inches apart. They will not spread. Bake until lightly golden, approximately 25-30 minutes. Remove from oven. When cool, drizzle with melted chocolate and garnish with orange zest.

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